Did a catering gig over the weekend and one of the people was not a meat eater. I usually put out a sandwich bar, with assorted meats, cheeses, sliced veggies, and condiments. For those who don’t eat meat, the cheese would be an adequate source of protein, and sometimes I add a nut butter. Egg salad was a reasonable choice, and people came up to me to compliment this one for its clean flavors. So, I keep the recipe.
Avocado Egg Salad
Ingredients
- 8 Eggs, hard-boiled
- 1 tbsp avocado (or mild guacamole)
- 1/4 cup Onion, red
- 1/4 cup Vinegar, apple cider
- 1 tbsp Mayonnaise
Directions
- Separate eggs, placing yolks in a small bowl.
- Mash yolks with avocado or guacamole.
- Finely chop red onion and steep for a minute or two in vinegar. Drain.
- Finely chop egg whites. Mix with red onion, mayonnaise, and yolk mixture.
- Serve.
Iced Green Tea
This has been extremely popular. I’ve had numerous people ask for the recipe, or for the brand of green tea I use. Well, it’s not any particular brand. In fact, I usually buy the cheapest green tea in the market. The magic is in the proportions.
I mix one part of jasmine green tea with five parts of plain green tea. You can mix the loose teas in that proportion and store the mixture in a jar. Use one sixth of a cup for each gallon of iced tea you want.
Fill the container you’re using with ice. Put the tea in a pitcher and pour very hot water over it, amounting to about 10% of the volume you want to end up with. Let steep for a few minutes.
Pour the brewed tea through a strainer over the ice. Add water to fill the container the rest of the way. Because of the ice, it’s ready to serve right away.
